Grilled Vegetarian Pizza
Description
Delicious baked treat for the whole family. A wonderful light pizza with grilled vegetables, pesto sauce, and soft goat cheese – a perfect summer recipe. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Make pizza dough. Pour 3/4 cup of warm water over the yeast. Let stand for several minutes. Mix flour and salt. Add olive oil and mix with a mixer at low speed. Then pour in the yeast mixture and mix until a sticky dough forms. Lightly oil a separate bowl, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil, then tightly cover with plastic wrap and set aside for 1–2 hours, or refrigerate until needed. Make Pesto Sauce. Add basil leaves, Parmesan cheese, pine nuts, salt, and pepper to a food processor or blender. Slowly pour in olive oil and blend until smooth, forming a purée. Add more oil if necessary. Set the sauce aside.
- 2
Step 2
2. Prepare the filling. Slice zucchini and squash diagonally into pieces. Cut the mozzarella cheese. Grate the Parmesan. Brush the zucchini and squash slices with olive oil. Season with salt and pepper. Grill over medium heat until the vegetables are tender. Set aside. Place the peppers on the grill and roast until black spots appear. Immediately transfer the peppers into a large plastic bag. Let them sit for 20 minutes, then remove the charred skin, discard the seeds, and slice the peppers into strips. Set aside.
- 3
Step 3
3. Preheat the oven to 245 degrees. Place the dough on a floured surface, roll it out thinly, and spread pesto sauce over it. Place pieces of mozzarella on top of the sauce.
- 4
Step 4
4. Place slices of zucchini, squash, and peppers on top of the cheese. Bake for 15–18 minutes, until golden brown and the cheese begins to bubble.
- 5
Step 5
5. Remove from the oven and crumble goat cheese over the entire surface of the pizza. Top with basil leaves, sprinkle with Parmesan, slice, and serve immediately.